Road Trip #9

Greetings!  I apologize for the delay in posting. Work took me out of state for the week. Here we go!

Highway 46 was the home of HTF Road Trip Number 9.  First off, Antler Cafe, which has two signs but one location.  When you see this one, you’re in the right place:

There is a subtle theme here; try not to miss it:

We had a large group so I called earlier in the week to see what needed to be done.  The lady on the phone told me they do not take reservations but if I called ten minutes before arrival, they would start setting aside tables for us.  I did just that but talked to someone who didn’t seem interested in that information so when we got there, there was a wait.  The place was jumping and all the inside tables were full.  There is a nice patio, half covered, outside which apparently not part of the seating list inside.  After putting us on the list, I found two HTF superstars had gotten there ahead and snagged three tables outside.  The point of the story is check outside if crowded.

The menu is not extensive but they certainly know how to cook what is on it.  (Numbering needs a little work though.  When did the number 3 become superstitious?)

Team HTF rose to the challenge and covered a good portion of the options:

Frog legs – Despite the trouble before, I went for it.  This time, somebody was truthful about their cooking skills.  Perfectly cooked, light and white!  Clean flavor with simple melted butter as a dunk option (every third bite or so). I peeled off the fried breading…

Chips and Salsa – fresh chips, smokey salsa puree.  Not a matter of good or bad, just of preference.

Stuffed Jalapenos – reports were solid on these, although be warned they were filled with cheese of the cheddar family, not cream cheese.

Chips and Queso – leaned more towards the whiter queso variety, which I prefer.

Chicken Fried Steak – good report here, maybe a little over battered (a very common problem)

Chicken Strips – was too busy stuffing my face to get a report on these but they looked good!

Pork Chops – really delicious!  Cut of meat a little thin but the seasoning was exactly right and the cooking technique spot on.  I am not a big fan of pork chops generally, but these were very tasty.

Hamburger Steak – quite scrupulous!  Jalapenos were fresh and complimented the fried meat well.

Ribeye – a thinner cut of meat than preferred by the recipient but reportedly well cooked.

Hamburger – I’m just going to let the pictures speak for themselves.

Special shout out the mac and cheese which had little bits of jalapeno and was fantastic!  This place is a bit sweet on this pepper, so don’t be afraid to ask for items without, if you’re not into jalapenos.

And if you can’t finish it all, don’t worry.  There is a nibbler beneath your feet…

So, when the food had disappeared and the belly rubbing commenced, we walked literally across the street to Texas 46 Bar & Grill.

Two main rooms make up this place.  The entry is the bar part, with tables and the Bar.  The other room has a dance floor and a small stage.  Several people were eating when we came in.

Karaoke was the (unintended) treat for the evening.  Everyone was mike shy except one local future American Idol contestant and a very spunky member of Team HTF.  This is her in action (I am truly sorry you missed it!).

We all enjoyed this place.  Small town vibe; people are glad you came but don’t feel the need to sit down at your table & chat.

On to Anhalt Hall!  At the risk of sounding like my grandmother, What a treasure!  Places like this are the reason everyone should support Texas dancehalls and get out there!  Turned off the road, drove down through dirt, gravel and darkness to this grand building.

Inside boasted amazing architecture details, hints of the past and friendly folk who just want to dance!

Someone forgot cash, so they let her write down her number and gave her cash, trusting to run it later.  History is rich here and the people are happy to talk to you about it if you’re interested.  The dancing floor was huge and great acoustics for the Cajun band we saw.  Going strong since 1875, bands play more than once a month.  No air conditioning or heating, and cash only but they do have MGD 64 and Shiner.  Cheers!

Thanks to everyone who came out!  Special thanks to official photographer extraordinaire A.R.  Check out the rest of the pictures on Facebook!

 

Spring flowers make HTF happy trivia:  “In 1901, the Texas Legislature adopted Lupinus subcarnosus as the state flower, but this was amended in 1971 to include L. texensis and “any other variety of bluebonnet not heretofore recorded.” At least four other species of bluebonnet grow in Texas: L. havardii, L. concinnus, L. perennis, and L. plattensis.”  (Thanks Texas Highways!)

Your Beans and Mystery Meat Need Help

For the past two years, your very own HTF has been moonlighting as a BBQ judge.  The first experience was at the San Antonio BBQ Cook-Off, reviewed here.

Since then, I have picked up on a few things which might be helpful for anyone out there who participates in these types of things or has just been generally intrigued by the whole thing.

Since I still claim to be no expert whatsoever, let’s name these the Seven Highly Recommended Suggestions  (and Three Commandments for Judges).

1.  Taste, texture, smell AND visual representation – Multiple things get reviewed.  Utensil in hand, the lid is peeled off and BAM!  There is the mighty First Impression, which is (completely unscientifically) calculated at 82% of the overall score.  If it looks weird, it’s probably going to taste weird (even if it really doesn’t).  Here’s a trick: put the food in the container that will get turned in.  Set it to the side for about ten minutes.  Sit down and open it.  Look at it like it’s the first time.  Then you will see what we judges do.  Remember there is no ambiance for us, just a throwaway container and a scorecard.

2.  Bacon is not your savior – Ok, bacon is delicious. I know this, you know this.  And while bacon tends to put people in a happier place, it is not going to make the sun shine, the flowers bloom or your weirdly cooked meat the winner.  There is no magic ingredient, so before you get all crazy and start slapping bacon around everything piece of shrimp, jalapeno and quail breast, just remember, the person next to you is probably doing the same.

3.  Distractions – Just like in real life, under the judges tent, distractions are everywhere.  Tables with chatty judges, MCs who wont stop spouting the rules over and over, saltine fatigue, water bloat and problematic toothpicks.  Not to mention eyeballing the person before you to ensure they didn’t double dip their spoon or fork or worse, get all touchy touchy with their (gasp!) fingers.  Make your entry a sound bite, something that is immediately interesting and tasty looking.

4.  Now is not the time for experimentation – Know your audience.  Most of the time, simple is good.  Simple is also, surprisingly enough, not very common.  Everyone is boarding the crazy train to make themselves outstanding.  But here’s the thing: the judges can not compare entries to one another, which means if it is just delicious, it will get a high score.  Which will move you into the next round.  I’m looking at you, Beans people.  I had burned beans, super sweet beans, beans that smelled like Earl Grey tea and beans that had the color of a misty day.  But if I had a beans with a little cilantro, onion and jalapeno, they would have received a score at least three points higher than any other.

5.  Look for loopholes – The rules of each cook-off are a bit different.  Be creative within the limits of the law.  Sometimes a You Pick It category allows for dessert.  Bust out something interesting!  Now, this does not contradict the suggestion regarding experimentation.  If you are doing a standard entry, try simple.  If you are looking for wacky, make it good.

6.  Think like a judge – Judges are only allowed one bite of an entry.  That’s right, one little nibble of that delicacy of your blood, sweat and tears, delivered with kid gloves.  So make each bite count.  Better yet, tell us your best bites: cut up little pieces for us.  All we get is plastic cutlery so ready-to-go selections allows for personal preference like middle or ends, instead of hacking away at a slab of meat just for a taste.

7.  Don’t be the worst – Judges talk.  Occasionally the really awesomes make an appearance in the exodus discussion but what we really go on and on about are the bad ones.  Number 11 for beans, hello are you out there?  Although you have no idea those beans were yours, let me tell you, they were TERRIBLE.  Seriously bad.  Burned, grey, leaving everyone at the table stumbling for a carrot and fresh bottle of water.  Be noble and don’t submit burned food.

Now for the Judges:

1.  Don’t touch the food.  Seriously, gross.

2.  Stop talking.  It is hard enough to factor multiple items of one bite of anything, score, cleanse a palate and wipe your memory.  Your prattle is not helping.

3.  Don’t be a jerkface.  Judge an entry on its individual merit, not how you would have done it or like it.  Remember, people work hard on this stuff and not just for the duration of the event.

Keep those containers and green grapes coming!  See you at the ***** Cook-Off!

“The Evil Side of Orville Redenbacher” medical fact – Popcorn Lung is a really bad thing and could result in a lung transplant.

Road Trip #8

We roadtripped the HELL outta New Braunfels/ Gruene!  Great group, good times!

We’re missing six here but you get the idea:

After herding into several vehicles, we arrived at our dinner destination, Cooper’s BBQ.  Order at the pit, get your fixin’s (and chopped bbq sandwich, if you are so inclined) and round up a drink.

Don’t pay for a pickle and don’t pay for beans; they are free for all next to the soda fountains.  Bread is also available against the far wall.

Pricing is pretty standard for bbq, which is not saying it is cheap but you do get quite a bit of meat.  Big winners were the Prime Rib and Pork Ribs, and apparently the coleslaw and pecan cobbler:

I would recommend steering clear of the chopped bbq (peppery but otherwise bland), the sausage (greasy and ho-hum) and the beans (there is a reason they are free).

The place is large and rightfully equipped with long picnic tables, adorned with paper towels and giant jars of jalapenos.  Not a big crowd that night; I have been a couple of times at lunch and it has been noticeably busier.

After dinner, we loaded up and drove about three feet to Billy’s Ice House, a converted drive-thru beverage barn.

This place was mostly empty except for a crowd at the bar when we got there, which made it a bit difficult to order a beer but not a serious issue.  One pool table, which was having technical difficulties, electronic darts and patio heaters.

Beer was in the $3 range, the bathrooms were large and well kept.  Due to the acoustically-challenged metal siding and cathedral ceilings, it did get very loud inside once the band started.  Most of the tables were full upon our departure.

Next, we headed to Tavern In the Gruene which was just a hop, skip and a jump away.

I wasn’t sure what to expect on this one, as the website has one lone picture of the inside and no one from the venue returned my email (ahem).  The building is composed of one main room with a bar and several side rooms.

We ended up behind the fireplace at a large table, were able to hear the music and still chat.  A good amount of people were there to hang out and/or to see Drew Kennedy.  Noise level was tolerable, bathrooms were well maintained and beer was around $3+.  Competent bartenders, which are always appreciated!

Thanks again to everyone who came out!  Great chatting with all of you!  Special thanks to the convoy drivers and, of course, the official photolady of HTF!  See yall on March 24th at Anhalt Hall!

Who ever heard of such a thing? trivia: Until the mid 1800′s, marshmallows were made using sap of the marshmallow plant.